Pairings | Portugal
The new generation of Portuguese wines deserves greater attention from consumers and restaurant buyers alike. While successive waves of wine commentators have celebrated the broad spectrum of original flavours and styles the country’s renascent industry is producing, they remain too little explored. What’s more, compared to the big, clunking fist of much Australian Shiraz, or the twacky, juicy-fruit quality of many a New Zealand Sauvignon, they are demonstrably food-friendly wines.
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
About the last thing you’d think I’d be recommending after 4 days in Portugal last week would be a wine pairing for sushi - but that was the outstanding match.
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
Now that Grner Veltliner has become a fixture on fashionable restaurant wine lists (along with Albarino and Picpoul de Pinet) there are signs that sommeliers are looking for the Next Big Thing. And the most likely candidate looks to be Vinho Verde.
As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
I recently went to a Portuguese food and wine evening in Bristol hosted by an enterprising wine merchant called Corks of Cotham. It featured the wines of a producer called Casa de Saima, the ports of Niepoort and an intriguing Barbeito Single Harvest Madeira which went exceptionally well with some classic Portuguese custard tarts.
We went to a Portuguese evening at a local cafe, Tart in Bristol last week, which does a monthly supper club. The food was great, especially a main course of cozido, a substantial, saffron-laced stew of chicken, pork, chorizo and beans that would have actually made a meal in itself.